Description
A refreshing and colorful pasta salad that’s perfect for picnics and potlucks. This dish combines tender spaghetti with crisp vegetables, a zesty vinaigrette, and fresh herbs for a light yet satisfying meal.
Ingredients
Units
Scale
- 8 oz spaghetti (cooked al dente, then chilled)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove, minced
- Salt and pepper, to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Cook Pasta: Boil the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- Prepare Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, and red onion.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Combine Ingredients: In a large bowl, toss the cooled spaghetti with the chopped vegetables, olives, and basil. Pour the dressing over the salad and gently mix to combine.
- Chill and Serve: Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, toss again and top with grated Parmesan cheese if desired.
Notes
- For extra flavor, marinate the vegetables in the dressing for 15 minutes before mixing with the pasta.
- You can substitute or add other vegetables such as spinach, artichoke hearts, or even roasted red peppers based on your taste.
- This salad can be made a day in advance; just give it a good stir before serving.
Nutrition
- Serving Size: ~1 cup
- Calories: ~250 kcal
- Sugar: ~4 g
- Sodium: ~200 mg
- Fat: ~10 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0g
- Carbohydrates: ~30 g
- Fiber: ~3 g
- Protein: ~7 g
- Cholesterol: 0 mg